1 cup of pumpkin seeds
1/4 cup of sugar
1/4 tsp Himalayan pink salt to finish it
1tsp of organic canola oil to coat the pan.
Add the oil in the pan and heat it through. Add in the pumpkin seeds and toss them around. It will take approx. 10 mins of med-low heat but let them toast a little and some will even change colour. Add in the sugar and toss. Stir and let he sugar blend and coat the pumpkin seeds. Turn the heat off and spread them out on a baking sheet. Let them finish in the oven at 250 degrees. They will crisp up a little and make sure they don’t get clumpy in the jar. Afterwards let them cool completely and store in an airtight glass jar. Unless you and the kids have finished them while you were waiting for them to cool down. And that’s OK too!